Cookie Dough Tiramisu Sundae with Espresso Whip

Ingredients

• 2 cups flour, sifted
• 1 cup butter, softened
• 1 cup brown sugar
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 cup mini chocolate chips
• 12 pieces ladyfingers
• 1 cup strong espresso, cooled

• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1 tablespoon instant espresso powder

Method

1. 01
   In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
2. 02
   Add vanilla extract and mix until combined. Gradually add the sifted flour and mix until a dough forms.
3. 03
   Fold in the mini chocolate chips evenly throughout the dough. Set aside.
4. 04
   Prepare the espresso whip by combining heavy cream, powdered sugar, and instant espresso powder in a chilled bowl.
5. 05
   Whip the mixture with an electric mixer on high speed until stiff peaks form. Set aside in the refrigerator.
6. 06
   Briefly dip each ladyfinger into the cooled espresso and layer them in the bottom of individual serving glasses.
7. 07
   Layer with a generous spoonful of cookie dough, followed by a dollop of espresso whip. Repeat layers until the glass is full.
8. 08
   Finish with a final layer of espresso whip and a sprinkle of chocolate chips on top.
9. 09
   Chill the sundaes for at least 30 minutes before serving to allow the flavors to meld.